Thursday, Dec 20 2007

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Ginger Parathas

Ingredients:

2 cups wholewheat flour
1/2 tsp. ginger powder
1 tbsp. sesame seeds
1/4 tsp. carom (ajwain) seeds
1/4 tsp. cumin seeds
3 green chillies finely chopped
2 tsp. fresh ginger grated
1 tbsp. coriander finely chopped
1 sprig mint leaves finely chopped
2 tbsp. curds
2 tbsp. oil
salt to taste
oil to shallowfry

Method:

1. Mix all ingredients into flour, except oil to shallow fry.
2. When well blended, add a little water at a time.
3. Knead into a soft, pliable dough.
4. Cover with a moist cloth, keep aside for 10 minutes.
5. Divide dough into 8 parts, shape into balls.
6. Roll each into a thick chappati of about 6" width.
7. Heat a skillet, shallow fry paratha on both sides till golden and crisp.
8. Repeat for remaining dough.
9. Serve hot with green chutney or tamarind chutney or sauce.

Making time: 30 minutes
Makes: 8 parathas
Shelflife: One day

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Ginger Dishes Index

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